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This recipe will make about 12 Pumpkin Cupcakes
Although we’ve given here the recipe for icing these
pumpkin cupcakes, if you prefer you can of course buy the
frosting, and remember if you need several colors of frosting
you can always buy vanilla frosting, take out the amount you
need and then tint it with whichever color of food coloring
you want.
Recipe Ingredients
6oz self-rising flour
4oz superfine sugar
4oz soft margarine
2 eggs
1 dessertspoon of orange juice
Orange food coloring
A pinch of salt
For the orange butter icing
8oz confectioners’ sugar (powdered sugar)
4oz butter
2 teaspoons of orange juice
Orange food coloring
Candied angelica
You will also need
A muffin pan lined with paper baking cups
Preparation and cooking instructions
The soft margarine and eggs for these pumpkin cupcakes should
ideally be at room temperature so you may need to remove them
from the refrigerator about an hour or so before beginning;
and if you’re using butter for the icing this may need
to be removed several hours before starting. Then when you’re
ready to begin preheat the oven to 375°F. Now put the
flour, salt, margarine and the superfine sugar, together with
the eggs and a dessertspoon of orange juice into a large mixing
bowl and mix well until the mixture is smooth. Next, stirring
well and adding just a drop at a time, add just enough food
coloring to make the cake mixture decidedly orange. Now, divide
the cake mixture between the 12 baking cups, tap the pan a
couple of times to settle the mixture, and bake for 15 to
20 minutes or until the cakes are cooked and risen. When done
transfer the cakes still in their paper cups to a wire rack
and leave to cool. While the cakes are cooling sift the confectioners’
sugar into a mixing bowl, and put the butter into a separate
mixing bowl, then, with a wooden spoon, beat the butter well.
Now, add 2 teaspoons of orange juice to the butter, and, beating
well after each addition, gradually add the sifted confectioners’
sugar. Now stir in a little food coloring – a good way
of controlling the amount you add is to use a skewer –
adding just enough to make the icing a good pumpkin orange
color. If at this point the icing doesn’t seem the right
consistency for spreading just add a little more of whichever
ingredient you think it needs, i.e. more orange juice, butter
or confectioners’ sugar and beat well; then spread the
orange icing onto the tops of the cooled cupcakes. Next cut
pieces of candied angelica to make pumpkin stalks and stick
one stalk in the middle of each iced cupcake. Have a great
Jack-o’-lantern Halloween !
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